Taylor Murray's recipe emphasizes the importance of letting prime rib rest after initial cooking for 45 minutes to redistribute juices. After resting, the oven should be set to 500 degrees Fahrenheit to attain a golden brown crust within 7 to 8 minutes. Additional tips include air-drying the meat overnight and allowing it to sit at room temperature before cooking to ensure even cooking. The use of the broiler can enhance crispiness, provided the meat is adequately distanced from the heat source.
Remove the roast from the oven and let it rest for around 45 minutes. This is important because it will allow the juices in the meat to redistribute in the same way that you let any other steak rest before slicing and serving.
Turn the oven up as hot as it will go, around 500 [degrees] Fahrenheit. Return the roast to the oven and allow the exterior to crisp to a golden brown, about 7 to 8 minutes.
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